So I screwed up the bread...

But I made awesome fudge! Of course, that was mostly because the wifey was there, guiding me through step by step. See, I love the kitchen...and for the most part, my kitchen loves me. I keep it clean and orderly and cook yummy foods in it and don't let my dog pee on it's floor. However, with fudge, I have a bad track record. I tend to put the heat up too high on the stove and therefore wind up burning it on the bottom...which results in a none too desirable "crunchy bits" texture. Now, imagine biting into what you think is a creamy hunk of chocolate fudge, only to find crunchy bits that aren't nuts. Eeeew.

So, DW watched me every step of the way, and pitched in when it came to readying the ingredients, eyeing the cooking fudge for consistency and using her big, strong arms to stir the pot - as anyone who has made home made fudge before knows that stirring that shit is hard work!!! It came out perfect! Excellent creamy consistency, that perfect balance of salt and chocolate, and it just melts on the tongue! Before I knew it, I'd eaten three pieces of it...and DW had eaten four! Oh don't worry, there's plenty left as we made a double batch. We had to. DW promised one of her co-workers (as well as a friend of ours) fudge because his fiancee' neglected to share the double serving size portion of shepherd's pie that I sent for them to eat for dinner. Of course, he'll probably share it because she'll be all cutesy so she can get some. S'all right. I understand - that's how we women roll, right?

Anyway, I'm sure you're just aching for some chocolate porn, so here it is!



This is the fudge right after it was poured into the pan to set. See how it's already beginning to set? Score! The last time I made this, I didn't burn it like usual, but I did add too much cream and it wound up making excellent hot fudge (meaning if you want to tamper with the recipe, make sure you have ice cream on hand just in case ;) ).



This is not the full pan of fudge cut up, but rather about a quarter of it (maybe a little less after I munched on a few pieces). I just wish you could smell this through the internet because the chocolatey goodness that permeated my apartment during and after the making of this fudge was just heavenly. Made me feel like it was Xmas already!

Now, in case you're curious about what recipe I use, I'm going to share it here (or you can just go and buy the box of Domino Confectioner's Sugar and use the recipe found on the side of the box itself - same thing!)


QUICK NUT FUDGE - Domino Sugar

4 c of Confectioner's Sugar (1 1 lb. box)
1/2 c unsweetened cocoa powder
6 tbsp - butter or margarine
1/4 c Milk
1 tsp - vanilla
1/4 teaspoon - salt
1 c chopped walnuts or pecans (optional...I usually nix this because the wifey and I hate nutty fudge)

*First off, we use a whole stick of butter rather than the 6 tbsp. because we rounded up the amount of sugar we needed to 4 c. Also, we didn't use milk, we used heavy cream and though we started with the 1/4 c, we actually wound up adding more because the consistency just wasn't right. Also, some advice. Melt the butter first, because otherwise you may burn the chocolate while you're waiting for the butter to melt in the pan if you follow these directions.*

Grease a 9x5x2-inch loaf pan; set aside.

In a heavy 3-quart saucepan, add all ingredients except nuts. Over very low heat, constantly stir mixture until well combined and smooth. Remove from heat; stir in nuts. Quickly spread into pan.

Refrigerate 2 hours or until firm. (We didn't need to do this because it set up just fine without it, but you may feel more comfortable doing this.) Cut into squares.

Makes 24 pieces.


Now, after you're done making the fudge and it's all cut up and ready to NOM, just remember. Do not refrigerate. It will sweat and turn gross, or it will get too hard and turn grainy. Refrigerating fudge after it's fully set is a no-no. Or at least it is with this particular recipe.

Now, enjoy! :)

Oh, and I think I figured out what happened with the bread. I did add the salt, but I don't think I added enough salt to the mixture and that's why it was so horribly bland. Next time, I won't eyeball it, I'll actually measure it (and maybe add a dash extra to be on the safe side). Yes, there will be a next time. I am determined to conquer the baguette. Determined I say!